Composition comprising heat labile milk proteins and process for preparing same

Abstract

A method for preparing compositions comprising heat labile milk proteins is disclosed herein. In certain embodiments, the method involves subjecting a first composition comprising a fat or lipid source and a protein source to a temperature of at least about 130° C. and combining the first composition with a second composition comprising a heat labile milk protein. In another embodiment, the method includes combining a first composition comprising a fat or lipid source and a protein source that has been subjected to a temperature of at least about 130° C. with a composition comprising a heat labile milk protein to form a third composition including a fat or lipid source, a protein source and a heat labile milk protein and packaging the third composition aseptically.

Description

TECHNICAL FIELD[0001]This disclosure relates generally to the field of nutritional compositions, such as infant formulas, human milk fortifiers, children's dietary supplements, and the like containing heat labile milk proteins, and processes for preparing such compositions.BACKGROUND[0002]Several proteins naturally found in milk have useful biological activities. These proteins can be found in whole milk, as well as whey, casein or other milk protein fractions or isolates. For example, the protein lactoferrin, found in milk of humans and non-humans, has a number of different antibacterial and antiviral activities. Other milk proteins, including lactoperoxidase and lactadherin (milk fat globule-EGF factor 8 protein), also have been said to be beneficial in reducing the risk of infections. Accordingly, it has been desirable to attempt to include these biologically active proteins in milk-based dietary compositions for humans, such as infant formulas.[0003]Unfortunately, attempts to in...

AI Technical Summary

Benefits of technology

[0006]In certain embodiments, the first composition contains up to about 7 g/100 kcal of a fat or lipid source, more preferably about 3 g/100 kcal to about 7 g/100 kcal of a fat or lipid source, and up to about 5 g/100 kcal of a protein source, more preferably about 1 g/100 kcal to about 5 g/100 kcal of a protein source.

[0007]Preferably, the heat labile milk protein in the second composition is lactoferrin, lactoperoxidase lactoferricin, TGF-β and/or lactadherin, more preferably the heat labile milk protein is lactoferrin. It is especially preferred that the heat labile milk protein is lactoferrin produced by a non-human source.

[0008]In certain embodiments, the second composition is a solution, preferably an aqueous solution that includes water that has been treated for food processing, such as by reverse osmosis, ultraviolet (UV) light treatment, irradiation, electric pulse, high heat, etc. In one embodiment, the second composition has been filtered prior to combining the c

Problems solved by technology

Unfortunately, attempts to include biologically active proteins in milk-based dietary compositions are often frustrated by the fact that the biological activities of certain milk proteins can be lost or significantly diminished un

Images